Oven-Barbecued Pork Loin

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/7/21
Pork tenderloin
Rita Jacobs / Getty Images
Prep: 15 mins
Cook: 2 hrs 30 mins
Total: 2 hrs 45 mins
Servings: 6 servings

Barbecue and pork go hand in hand and the meat is usually slathered with sauce and cooked in a smoker or on a grill and then enjoyed as pulled pork. This recipe takes those sweet and spicy barbecue flavors and combines them with a pork loin that is roasted in the oven, making a meal that can be enjoyed no matter the weather or time of year.

This oven-barbecued pork loin is roasted and basted with a hot and tangy homemade barbecue sauce as it cooks, creating a flavorful glaze. A combination of sugar, seasonings, Worcestershire, lemon juice, vinegar, and hot sauce is boiled and then brushed onto the pork as it cooks. You can add more or less Tabasco to the sauce, depending on the heat level you like.

The pork loin requires a few hours in the oven and some attention every so often to coat the meat with the sauce. If you like, you can boil the remaining barbecue sauce and serve it on the side with the cooked pork loin. This dish pairs nicely with glazed sweet potatoes, mashed potatoes, cream corn, and roasted vegetables.

Ingredients

  • 1 (5-pound) pork loin roast

  • 1/4 cup sugar

  • 2 teaspoons paprika

  • 2 teaspoons salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 tablespoon Worcestershire sauce

  • 1/2 teaspoon Tabasco, or another hot pepper sauce

  • 1/2 cup lemon juice, from 3 to 4 lemons

  • 1 cup vinegar

  • 1 cup water

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 325 F.

  2. Place the pork loin roast in a roasting pan.

  3. In a medium saucepan over medium-high heat, combine the sugar, paprika, salt, pepper, garlic powder, onion powder, Worcestershire sauce, hot pepper sauce, lemon juice, vinegar, and water. Bring the mixture to a boil.

  4. Spoon some of the sauce over the pork loin, making sure to coat evenly.

  5. Roast the pork in the preheated oven for 2 to 2 1/2 hours or to an internal temperature of at least 145 F on a meat thermometer. Baste the roast pork frequently with the sauce throughout the cooking time.

  6. Let the roast rest for a few minutes before slicing. If you like, you can boil any remaining barbecue sauce and serve it on the side.

  7. Enjoy.

Roasting Tips

  • Roast boneless pork loin 20 to 25 minutes per pound.
  • Bone-in pork sirloin takes 25 to 30 minutes per pound.
  • The minimum safe temperature for pork is 145 F. Use a reliable instant-read thermometer inserted into the thickest part of the roast, not touching bone or gristle.

What's the Difference Between Pork Loin and Pork Tenderloin?

The loin and the tenderloin may have similar names but they are from different parts of the animal. The loin comes from the back of the pig while the tenderloin is from the muscle that runs along the backbone. The tenderloin is a boneless cut that is long and narrow while the loin is wider and flatter and can be boneless or bone-in.

Nutrition Facts (per serving)
776 Calories
33g Fat
11g Carbs
100g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 776
% Daily Value*
Total Fat 33g 43%
Saturated Fat 11g 54%
Cholesterol 302mg 101%
Sodium 936mg 41%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 2%
Total Sugars 9g
Protein 100g
Vitamin C 4mg 20%
Calcium 40mg 3%
Iron 3mg 16%
Potassium 1393mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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